Mmmmm - there's nothing better than the smell of rich, buttery baked goods baking in the oven, or the sight of a golden loaf when it comes out of the oven. This week, Margie of Tea and Scones brought us that experience with her choice of Tuesday with Dorie recipe - Dorie's Golden Brioche Loaves.I have never made brioche before, and can't remember ever having tasted it. For this reason, I started to worry when it said how much butter was to be incorporated into the yeasted dough, and when it felt like forever for even the smallest piece of butter to mix in. I was waiting for imminent disaster; but instead, I got this:

The brioche had a glossy, golden brown crust, and inside, was as yellow as butter itself. The taste was more akin to cake than bread, and the brioche tasted wonderful spread with jam on one occasion, and honey on another.

Dorie's recipe made two loaves, so with the other, I made a brioche apple tart that I will show you another day. If you make this, don't make a half batch - the dough freezes for months, and you can make so many other things with it, including Dorie's brioche snails and pecan sticky buns.

Thanks to Margie for pushing me outside my comfort zone this week - this brioche recipe was a brilliant find. To check out the recipe, visit Margie's site or buy Dorie's book, and to check out how the other TWD bakers fared with their golden brioche loaves, visit the LYL section of the TWD website.

Wow, it is beautiful. I should have made it but the 3 cubes of butter scared me and my waistline! Dories treats have turned my girlish figure into a more matronly figure! It was a great sacrifice!I will make it soon, yours looks so good.

Seeing this is a reminder to me that I've been wanting to revisit brioche for some time. I've only ever made it once in my bread machine, but loved it to bits. With all that butter, what's not to love?!